Chocolate Dipped Pistachio Shortbread Cookies
User Reviews
5
Chocolate Dipped Pistachio Shortbread Cookies
Description
The Chocolate Dipped Pistachio Shortbread Cookies start with a dough made of softened butter, powdered sugar, vanilla extract, flour, salt, and a splash of heavy cream to bring it together. Incorporating chopped pistachios into the dough adds a noticeable nutty texture. After shaping the dough into a log and chilling it, it’s sliced and baked until the cookies begin to color at the edges, preserving a tender crumb throughout.
Once cooled, semi-sweet chocolate is melted with neutral cooking oil to improve flow and glossiness. The cookies are dipped halfway into this chocolate mixture, then garnished with chopped pistachios and orange zest while the chocolate is still soft. This finishing touch adds layers of flavor and a decorative pop of color.
These cookies can be served alongside tea or coffee and are sturdy enough to be packaged for gifting. The balance of buttery, nutty shortbread with the smooth, slightly bitter chocolate and citrus zest makes them a thoughtful addition to dessert spreads or festive cookie assortments.
Ingredients
- 1 cup butter (softened to room temperature)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract (or 1/2 teaspoon Almond Extract)
- 2 cups flour
- 1 Tablespoon heavy cream may add 1-3 teaspoons more, or milk
- 1/2 teaspoon salt
- 1/2 cup pistachio chopped
Chocolate Dipped:
- 1 cup semi-sweet chocolate
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1/4 cup pistachio chopped
- orange zest
Instructions
- In a food processor or large mixing bowl, mix together butter, powdered sugar, vanilla, flour, and salt together until crumbs form. Add heavy cream or milk. If the mixture is very crumbly, add a little more milk or cream. Fold in pistachios. Take your hands and press the dough together until it forms a ball.
- Roll onto a floured surface. Form into a cylinder log shape. Wrap tightly in plastic wrap and seal tight. Place in the refrigerator for at least 30 minutes to chill.
- Preheat oven to 350 degrees. Cut log into 1 to 1 1/2 inch slices and place on parchment paper or Silpat lined baking sheet. Bake for 11-15 minutes or until the color begins to slightly change on the edges of the cookie. Remove from the oven and let cool.
Melted Chocolate:
- Place chocolate and oil in a microwave-safe bowl. Heat in the microwave at 50% power in 30-second increments until melted. Stir after each round. This will take about 1-2 minutes. Dip half of the shortbread cookies into the chocolate. Quickly sprinkle with chopped pistachios and lightly sprinkle with orange zest, if desired.
- Place on a cooling rack to allow the chocolate to set-up and harden.
User Reviews
Overall Rating
5
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